As part of a new series of posts we’d like to introduce you to some of the members of the ever growing School of Artisan Food family.
So, over the next few months, interspersed with the usual updates and recipes, we’ll be introducing you to our tutors, students and alumni and sharing some of their interesting experiences and stories from the world of artisan food.
The first star of ‘Introducing…’ is David Jowett, an Advanced Diploma graduate, who is well on his way to producing his own alpine style British cheese.
David specialised in dairy during his time here at the School, and was enrolled on our first ever full-time qualification.
Cheese Tasting at the RHS Hampton Court Palace Flower Show
David told us: “The School gave me the fantastic opportunity to visit and take internships with some incredible producers such as Neal’s Yard, Marcel Petite Comté, Stichelton, Berkswell, and the Cellars at Jasper Hill,Vermont, all of whom inspired me to follow my dream of making my own artisan cheese.”
Since graduating, David has been busy with his cheese production plans, as well as working for Paxton and Whitfield and hosting a series of demonstrations and tastings for the School at food festivals and events across the UK.
The focus is now on completing his dairy on the outkirts of Stratford-upon-Avon, where he will produce the cheese using milk from an organic herd of French Montbéliarde and British Friesian cows. Production of the cheese is scheduled to start in November – and we can’t wait!
We’ll keep you updated on David’s developments and let you know when Jowett Cheese is available!
To read more about Jowett Cheese click here.
